Chicken 65

Description

The origin of chicken 65 dates back to early 60’s. There are different stories behind its name, whatever the story be, its the taste which has made this dish an all time favourite. Very popular in restaurants and fast food menus. But with the right use of spices the same restaurant quality can be aquirred with ease at home.

Ingredients

1 lb

Chicken (1/2 kg approx, cut into small pieces)

2 tsp

Red chilli powder

4 tsp

Coriander/dhania powder

¼ tsp

Turmeric powder

¼ tsp

Garam masala powder

5 tsp

Lemon juice

2 tsp

Yogurt/curd

1 tsp

Ginger garlic paste

3 pinch

Orange red food colour

1 tsp

Salt (or to taste)

2 cup

Oil (for deep frying)

4 stks

Coriander leaves (for garnishing)

Instructions

This dish can be made with boneless chicken or chicken legs and thighs. Wash and cut chicken in desired size, small portions tastes good. Take a deep bowl mix red chilli powder, coriander powder, turmeric powder, salt, garam masala, food, colour, ginger garlic paste, lemon juice, yogurt and make a thick paste. Add chicken pieces to this and rub to coat the masala to all sides of chicken. Let this marinate for at least 1 hour in the refrigerator.

Now heat oil in a kadai or deep sauce pan and deep fry on medium high flame for about 6 minutes or until it turns dark brown on all side. Drain excess oil and garnish with coriander leaves. Serve with lemon wedges and onions rings.

Hi Mullai, A friend of mine makes this dish and it has always been a favorite of mine. I never thought that I would be able to make this myself. Was so glad to have come across your website and all your wonderful recipes. I have already made this twice and my family loved it. Last night I made your butter chicken and my husband thought it was great. Thanks for making cooking easy and fun. Keep up the good work.

I’m a new member. I was just skeptical how my chicken 65 will turn out. Actually it turned out fantastic. Thanks for this wonderful restaurant recipe. I was looking for the ordinary ‘chicken kolambu’. But I could find only Karaikudi chicken curry. Can you pls post the recipe.

This is a rather old post so I’m not sure if the people looking for answers will find my post; but there is a general rule of thumb when it comes to cooking Chicken. Particularly deepfrying (as is done most often when it comes to chicken in Tamil country)

If bone in, chix MUST be cooked atleast 25 minutes to completely cook (particularly in this country with salmonella everywhere and if children are part of the guest list)
If boneless, chicken only takes 5-6 minutes to cook!! Believe it or not!

So now when I make chix curry, I separate the bone-in and boneless pieces, and throw the boneless pieces during the last 10 minutes.. this way I get tender chix pieces every single time. Until I got to this point, the boneless pieces ALMOST ALWAYS were too tough.. and we used to attribute it to “breast pieces”.. truth is, no. Boneless chix needs no more than 6 minutes of medium heat to cook.. after that, it starts to get tough.. just like fish..

hi mullai, very very tasty….. thanks a lot but most of the masala is not sticking with chicken…. once i put in oil, masala nd chicken gets separated….pls tell me, how to avoid it…. also pls tell me the recipe of sweet corn chicken soup…advance thanks

This dish is normally deep fried, baking makes it tandoori. The procedure is time consuming, takes about 45 minutes depending on the size. You can try baking, setting it at 450 F for 30 minutes and broil for 5 to 10 minutes. Try and let me know.

Hi Mullai,
I have seen few sites with recipes. But many recipes look like time consuming or involve long processes. This recipe for chicken 65 looks straightforward and I am very much impressed. I am going to try this weekend. Will let you know the outcome.
Thanks for posting such good recipes.

This site has become one of my favourite recipe sites because of the level of details. I actually tried your Chicken 65 for a picnic last saturday. I increased the quantities and fried about two kilos. I am a novice in cooking and was very nervous when cooking large quantities. But Everybody appreciated that the dish was very tasty. I

Hi
I stumbled into this site. Thanks for the Chicken 65 recipe. I wonder why this dish is not popular in Indian Restaurants in the UK? Most have not even heard of it!. I have 2 questions. 1.’Will the chicken fully cook in 6 minutes ?’ 2. Do we have to leave the marinate to come to room temperature before deep-frying?

Hello Mallu,
You are going to cook the chicken over medium high flame, so it should cook. If still not sure, try a sample first and then proceed accordingly. Small ones should be done, only larger red meat might take little longer and that too if they are real big pieces. Coming to second question, no need to bring it to room temperature, proceed straight away. Happy cooking and thanks for visiting.

Its my pleasure visiting such an useful site..infact i did not know about this site before i was searching lots and lots of sites for good recipes. Finally i got to know abt this site. Ur recipes are not only good but are very simple to cook. thanks a lot 4 ur delicious recipes. Keep going on… good work should never b stopped. May god bless u with a long and cheerful life.
Takecare. bye.

Hi a small help…
Iam unable to see all the list of recipes u provide. I can only see the most recently posted recipes. can u suggest where can i see all ur recipes… So that i can select or choose watever i want in the provided list.
Hope u look over it.
Regards,
Gowher.

Hi
Thanks for providing the recipes! They all look good n your explanation is simple that even i can understand the steps I have a small query. I realize that in order to get the taste u need to deep fry the chicken however i want to avoid that. Two reasons – Health n the smell that penetrate the house. Can i put the pieces in over n have the same taste? I usually do this for chicken tikka masala as well.. Thanks again

I wanted to let you know that you have yet another fan out there. My name is Maryam. And, although I am a full vegitarian, my husband is not. I made this Chicken 65 dish 4 him, and he loved it.
I am not desi, but I spent about 3 yrs learning South Indian cooking. I saw your recipes for sambar, idlis, kolumbu, poriyal..etc..they look authentic, and I am excited to try them out.

I am amazed at the range of recipes you have. I have had dishes from many parts of the world, and I am happy to see that you have an interest in such. I am curious to know if you have any recipes with couscous (the North African/Arab substitute for rice). That being my favorite since childhood, but I have absolutely no vegitarian recipes for.

Anyhow, I thank you for your time and devotion to this site. I appreciate your hard work, and I’m sure others do to…hope to see u here online for a long time.

hi mullai, ur recipes r awesome…i tried chicken 65 the taste was good but everytime i dipped chicken pieces into the oil..it gets stuck in the kadai..what mistake i made?thanks in advance..keep posting new recipes meenu

Its very simple, oil not sufficient. Don't use a shallow pan, use a kadai or deep sauce pan, that way there should be atleast a couple of inches of oil above the bottom of the pan. Another common mistake is the oil temperature, if not really hot enough, it goes and sticks to the pan. Try a small piece before dropping the entire batch, that way our mistakes can be adjusted. Check the temperature before each batch too. Hope this helps. Thanks.

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Welcome to spiceindiaonline.com your ultimate source for Indian recipes online. I am Mullai Madavan, who is cooking and curating content for this portal. Hope you enjoy my collection and thanks for visiting my space.
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